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Ingredients
- HONEY CINNAMON:
- 1 can of garbanzos
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon granulated sugar
- 2 teaspoons olive oil
- 1 tablespoon honey
- MAPLE CINNAMON:
- 2 cups garbanzos
- 2 tbsp. pure maple syrup
- 1/2 tsp. cinnamon
- PUMPKIN PIE: not worth it - not much flavour
- 1 can garbanzos
- 1 tbsp. EVOO
- 2 tsp. pumpkin pie spice
- 1 tbsp. honey or sugar
- HONEY & SEA SALT:
- 1 can garbanzos
- 1 tbsp. EVOO
- 1 tbsp. honey
- Maldon salt to taste
- MOROCCAN SPICED:
- 1 can garbanzos
- 4 1/2 tsp. olive oil or flavoured olive oil
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/8 tsp. chile powder
- 1/8 tsp. ground cinnamon
- 1/16 tsp. ground allspice
- 1/16 tsp. ground ginger
- 1/4 tsp. fine sea salt (or to taste)
- dash cayenne pepper
- LEMON ROSEMARY:
- 1 can chickpeas
- juice of one lemon
- 1 tbsp. olive oil
- 1 tsp. dried chopped rosemary
- salt and pepper to taste
- SAVOURY #1:
- 1 can chickpeas
- 1 tbsp. EVOO
- 1 1/2 tsp. salt
- 1 tsp. smoked paprika
- 1/4 tsp. chile powder
- 1/4 tsp. cayenne
- SAVOURY #2:
- 1 Can of ChickPeas
- 1 tbsp Coconut Oil (or other oil of your choosing)
- 1/4 tsp Seasoning Salt
- 1/4 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Pepper
- TAMARI: 17/12/16 - Yummy
- 1 can chickpeas
- 1 tbsp. EVOO
- 1 tbsp. lime or lemon juice
- 1 tbsp. light tamari soy sauce
- generous pinch chili flake salt
- BACONY:
- 1 can chickpeas
- 2 slices bacon, coarsely chopped
- 2 bay leaves
- salt and pepper to taste
- spoonful of Old Bay seasoning (added when done)
Details
Adapted from sweetpeaskitchen.com
Preparation
Step 1
*Drain* and rinse chickpeas in a colander under running water. *Thoroughly* dry chickpeas with a kitchen towel.
*In* a bowl, whisk together the oil and the flavourings. *Add* chickpeas and toss until coated.
*To* make in Actifry, spread chickpeas in bowl and set for 20 minutes. Add additional time, 5 minutes at a time, to achieve desired crispiness. (17/12/16 - Tamari version. They sounded crispy after 30 minutes but they were still on the soggy side - I put them in a jar and was going to throw them out a couple of days later and I decided to try an extra 10 minutes in the Actifry which was just about perfect!)
*TO MAKE IN OVEN*:
*Preheat* oven to 400 degrees F. *Spread* chickpeas out on a rimmed baking sheet. *Roast*, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 40-60 minutes, tasting every five minutes after 40.
*Store* in an airtight container or glass jar at room temperature.
8 Servings - 1/4 cup each
Calories 75.0
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 62.5 mg
Potassium 0.0 mg
Total Carbohydrate 10.0 g
Dietary Fiber 3.0 g
Sugars 2.0 g
Protein 3.0 g
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